In my opinion, there are two “camps” in terms of sweet potatoes. Those full of people who love them and can’t get enough, and those who “hate” them. Personally, I think most of the haters have never experienced an amazing sweet potato. They write them off as something that comes out of a can in the form of mush and is then slathered in a bunch of sugar and marshmallows so that you can’t taste the lingering aluminum.
I used to “hate” sweet potatoes.
Now I eat them nearly every day. Generally, I just throw one in the oven when I get to work, and get to it when I get to it.
The fiancé is in the “hate” sweet potatoes school. This recipe, however, has proven to be a middle ground. I created it specifically with him in mind, but we also served it at the bar as a weekend special, where it went over quite well.
Dip these little latkes in whatever you want - I suggest a Greek yoghurt/Sriracha mixture for a quick protein boost.
Whether you choose to make a meal out of these, serve them as a light appetizer, or have them as a side dish (we had them along side some venison tenderloins) – they are nutritionally sound, can be whipped up in a snap, and are sure to impress even your picky eaters.